Family always at the table on time for beef stuffed peppers
BEEF STUFFED PEPPERS
Preparation time: 20 minutes Cooking time: about 30 minutes
4 medium red, green, yellow or orange bell peppers
1 pound (93% lean) ground beef
1/2 cup minced onion
2 teaspoons minced garlic
1 (14 1/2-ounce) can diced tomatoes with green peppers and onions, drained
1/2 cup cooked brown or white rice 3 tablespoons tomato paste
1 tablespoon minced parsley, plus more for garnish
1/2 teaspoon coarse salt
1/4 teaspoon black pepper
Cut tops from peppers (reserve); carefully remove seeds and membranes from peppers and discard. Arrange peppers, cut side down, in a large baking dish. Place tops in dish. Microwave on high 1 to 1 1/2 minutes per pepper; drain, turn right side up in dish and set aside. Heat oven to 450 degrees. Meanwhile, heat a large nonstick skillet on medium until hot. Add ground beef, onion and garlic; cook 3 to 4 minutes, breaking beef apart; stir occasionally. Stir in tomatoes, rice, tomato paste, parsley, salt and black pepper; cook 3 to 4 minutes or until heated through, stirring occasionally. Divide mixture evenly among peppers; replace tops. Bake 17 to 22 minutes or until thermometer inserted into center of beef mixture reaches 160 degrees. Garnish with additional parsley.
Per serving: 374 calories, 27 grams protein, 13 grams fat (31% calories from fat), 4.3 grams saturated fat, 37 grams carbohydrate, 65 milligrams cholesterol, 698 milligrams sodium, 7 grams fiber. Carb count: 2.5.
PORK MEDALLIONS WITH CINNAMON COUSCOUS AND MANGO CHUTNEY
Preparation time: 15 minutes Cooking time: less than 10 minutes, plus couscous
1/4 teaspoon coarse salt 1 1/4 teaspoons pepper 2 teaspoons cumin
2 teaspoons chili powder
1-pound pork tenderloin, well-trimmed and cut into 3/4-inch-thick medallions
2 1/2 cups water
1 teaspoon cinnamon
1 teaspoon butter
1 1/2 cups couscous
Mango or peach chutney for garnish Combine salt, pepper, cumin and chili powder; rub mixture over all surfaces of medallions. Heat broiler. Broil 6 to 8 minutes or until internal temperature reaches 145 degrees; turn once. Meanwhile, in a large saucepan, bring water, cinnamon and butter to a boil; stir in couscous. Cover, remove from heat and let stand 5 minutes. Serve medallions with couscous and chutney.
Per serving: 380 calories, 30 grams protein, 5 grams fat (11% calories from fat), 1.7 grams saturated fat, 52 grams carbohydrate, 62 milligrams cholesterol, 210 milligrams sodium, 4 grams fiber. Carb count: 3.5.
MILLION-DOLLAR POUND CAKE
Servings: 16 slices
Preparation time: 20 minutes Baking time: 1 hour and 40 minutes Cooling time: 10 to 15 minutes
1 pound butter, softened
3 cups sugar
4 cups all-purpose flour
3/4 cup whole milk
1 teaspoon almond extract
1 teaspoon pure vanilla extract
Heat oven to 300 degrees. In an electric mixer, beat butter on medium 1 to 7 minutes (or until creamy and lighter-yellow color). Gradually add sugar, beating on medium, until a fluffy white. (Times vary according to power of mixer.) Add eggs, 1 at a time, beating just until yolk disappears. Add flour to creamed mixture, alternating with milk; begin and end with flour. Beat at low speed until just blended after each addition. (Batter should be smooth, and flour should be wellincorporated. If batter has lumps, stir gently with a rubber spatula.) Stir in almond extract and vanilla extract. Pour batter into a greased and floured 10-inch tube pan. (To grease pan: Use butter or vegetable shortening, greasing every part of pan. Sprinkle with a light coating of flour over greased surface.) Bake 1 hour and 40 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.
Per slice: 499 calories, 6 grams protein, 26 grams fat (45% calories from fat), 15.4 grams saturated fat, 62 grams carbohydrate, 132 milligrams cholesterol, 235 milligrams sodium, 1 gram fiber. Carb count: 4.
Beef stuffed peppers.